多种因素对冲泡咖啡中咖啡因含量的影响。
Influence of Various Factors on Caffeine Content in Coffee Brews.
作者信息
Olechno Ewa, Puścion-Jakubik Anna, Zujko Małgorzata Elżbieta, Socha Katarzyna
机构信息
Department of Food Biotechnology, Faculty of Health Science, Medical University of Białystok, Szpitalna 37 Street, 15-295 Białystok, Poland.
Department of Bromatology, Faculty of Pharmacy with the Division of Laboratory Medicine, Medical University of Białystok, Mickiewicza 2D Street, 15-222 Białystok, Poland.
出版信息
Foods. 2021 May 27;10(6):1208. doi: 10.3390/foods10061208.
Coffee brews are one of the most popular drinks. They are consumed for caffeine and its stimulant properties. The study aimed to summarize data on the influence of various factors on caffeine content in brews prepared with different methods. The study was carried out using a literature review from 2010-2020. PubMed and Google Scholar databases were searched. Data on caffeine content was collected by analyzing the following factors: the influence of species, brewing time, water temperature, pressure, degree of roast, grinding degree, water type, water/coffee ratio as well as other factors (such as geographical origin). To sum up, converting caffeine content to 1 L of the brew, the highest content is that of brews prepared in an espresso machine (portafilter), with the amount of 7.5 g of a coffee blend (95% Robusta + 5% Arabica), and water (the volume of coffee brew was 25 mL) at a temperature of 92 °C and a pressure of 7 bar, but the highest content in one portion was detected in a brew of 50 g of Robusta coffee poured with 500 mL of cold water (25 °C) and boiled.
咖啡冲泡饮品是最受欢迎的饮品之一。人们因咖啡因及其刺激特性而饮用它们。该研究旨在总结关于各种因素对不同冲泡方法制备的饮品中咖啡因含量影响的数据。该研究通过对2010年至2020年的文献进行综述来开展。检索了PubMed和谷歌学术数据库。通过分析以下因素收集咖啡因含量数据：品种、冲泡时间、水温、压力、烘焙程度、研磨程度、水的类型、水与咖啡的比例以及其他因素（如地理来源）。总之，将咖啡因含量换算为1升冲泡饮品，含量最高的是用意式浓缩咖啡机（滤压壶）制备的饮品，一份95%罗布斯塔咖啡与5%阿拉比卡咖啡的混合咖啡7.5克，在92°C水温及7巴压力下与水（咖啡冲泡饮品体积为25毫升）混合，但单份饮品中咖啡因含量最高的是50克罗布斯塔咖啡用500毫升冷水（25°C）冲泡并煮沸后的饮品。
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